Table of Contents
In large bowl, beat cake mix, pineapple juice, vegetable oil and eggs with electric mixer on medium speed until smooth. Divide batter between pans. Spread evenly. Bake 30 to 35 minutes or until cake is golden and springs back when gently pressed. Cool in pan 15 minutes. Run knife around edges of pans; carefully turn cakes onto cooling racks.
Add about 1/2 cup of flaked coconut (toasted, if you like) to the topping for a fun tropical kick. This frosting goes well on a homemade vanilla cake, pineapple pound cake, or 7-up cake. It’s a great frosting for cupcakes as well.
For a Bundt or tube cake, halve the recipe but increase the ratio of pineapple and spoon the topping over the cake. Add about 1/2 cup of flaked coconut (toasted, if you like) to the topping for a fun tropical kick.
In medium bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until soft peaks form. Place 1 cake layer on large plate or cake stand. Cover with 1 cup of the whipped cream. Carefully place second cake layer on top. Top with swirls of whipped cream, walnuts and additional cherries.
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